Fresh herbs, sautéed apple, and parmesan cheese make these burgers juicy and flavorful. Ground turkey is a staple in most markets today, and it's generally sold in two versions: lean and extra-lean. Lean is the better choice for this recipe; the small amount of fat will drip off in the cooking process. If you prefer cheese on your burgers, Gruyère complements the turkey perfectly.
|1/2 cup||finely minced yellow onion|
|1 small||apple (peeled and coarsely shredded)|
|1 tablespoon||fresh thyme|
|1 cup||fresh, soft bread crumbs|
|1 1/4 pounds||ground turkey (20 ounces)|
|2 tablespoons||Dijon or honey mustard|
|1/2 cup||grated Parmesan cheese|
|2 tablespoons||fresh minced parsley|
|1 tablespoon||fresh chopped tarragon|
|1/2 teaspoon||freshly ground pepper|
|olive oil (for the grill)|
|sliced Gruyère cheese (optional)|
Heat the butter in a medium frying pan over medium heat. When it's hot, add the onion. Cook for 5 minutes, stirring frequently, until the onion begins to soften. Add the apple and thyme, and cook another 5 minutes. Set aside to cool.
Meanwhile, combine the bread crumbs and milk in a small bowl and allow to soak for 5 minutes, or until the bread has absorbed the liquid.
In a large bowl combine all the ingredients and mix well to thoroughly blend. Form the meat into 4 large or 6 small patties, no more than 3/4-inch thick.
Chef's Note: If you don't want to barbecue, the burgers can be cooked in the broiler. Brush the broiler pan with oil as well as the tops of the patties. Preheat your broiler. When it's hot, cook the patties 4 inches from the heat for 4 minutes. Flip the burgers and continue cooking another 6 to 8 minutes or until the juices run clear when poked with a skewer or fork. If you have an instant-read thermometer, it should register 160 degrees F.